Food Science and Technology Books

We are a leading Exporter of weight control and slimming ingredients in food technology, food analysis laboratory manual, compendium of methods microbiological examination of foods, food chemical codex, enzymes in food technology and freshness and shelf life of foods from Mumbai, India.

Weight Control and Slimming Ingredients in Food Technology

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Approx. Price: Rs 11,000 / Piece(s)

The book on Weight Control and Slimming Ingredients in Food Technology deals with ingredients that support weight loss that is based on different scientific researches. In this book, different types of ingredients have been analyzed and presented in accordance with their varying level of scientific proofs.

Features:

High quality

Excellent finishing

Good print

Detailing:

Part I Lipids based ingredients

Part II Protein based ingredients

Part III Functional components

Part IV Fiber based ingredients

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Food Analysis Laboratory Manual

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Approx. Price: Rs 1.2 Lakh / Piece(s)

This second edition laboratory manual was written to accompany food analysis, 4th edition the 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. most of the laboratory exercises include the following: introduction reading assignment objective principle of method chemicals reagents precautions and waste disposal supplies equipment procedure data and calculations questions, and references.

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Compendium of Methods Microbiological Examination of Foods

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Approx. Price: Rs 4,000 / Piece(s)

Compendium Of Methods Microbiological Examination Of Foods is apt for all those who are involved in the dynamic field of testing the safety and quality of foods along with their processing techniques. This book deals with extensive selection of verified testing methods with main stress on its precision, reliability and relevance. Some of the topics included in this book are lipolytic microorganisms, Vibrio, Yeast and Molds and much more.

Food Chemical Codex

Description of the substance, including the physical form and solubility

Function

Identification

Assay

Impurity limits

Specific tests

Packaging and storage

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Enzymes In Food Technology

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Approx. Price: Rs 8,300 / Piece(s)

The second edition Enzymes in Food Technology highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages.

The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods

Contents:

Introduction

GMO and Protein Engineering

Production of Industrial Enzymes

Asparaginase – an enzyme for acrylamide reduction in food products

Enzymes in Dairy Product Manufacture

Enzymes in Bread Making

Enzymes Non Bread Wheat Based Foods

Brewing with Enzymes

Enzymes in Potable Alcohol and Wine_Production

Enzymes in Fish Processing

Enzymes in Fruit and Vegetable Processing and Juice Extraction

Enzymes in Meat Processing

Enzymes in Protein Modification

Starch Processing Enzymes

Lipases for the Production of Food Component

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Freshness and Shelf Life of Foods

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Approx. Price: Rs 7,500 / Piece(s)

Freshness and Shelf Life of Foods is both an up-to-date and comprehensive treatment of the subject, and it includes a number of breakthroughs in our understanding of freshness and shelf-life of foods.

Contents:

The Shelf Life of Foods: An Overview

The Concept of Food Freshness: Uncovering Its Meaning and Importance to Consumers

Food Chemical Codex

Description of the substance, including the physical form and solubility

Function

Identification

Assay

Impurity limits

Specific tests

Packaging and storage

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Modern Food Microbiology

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Approx. Price: Rs 10,950 / Piece(s)

Modern Food Microbiology, Seventh Edition builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric feiled processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.

Contents:

History of Microorganisms in Food

Taxonomy, Role, and Significance of Microorganisms in Foods

Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth

Fresh Meats and Poultry

Processed Meats and Seafoods

Vegetable and Fruit Products

Milk, Fermentation, Fermented, and Nonfermented Dairy Products

Nondairy Fermented Foods and Products

Miscellaneous Food Products

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Fruit and Vegetable Phytochemicals Books

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Approx. Price: Rs 8,300 / Piece

fruit and vegetable phytochemicals:, chemistry, nutritional value and stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.

Table of contents :

The contribution of fruit and vegetable consumption to human health (elhadi m. yahia)

Chocolate Science and Technology Book

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption.

It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed.

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Confectionery and Chocolate Engineering

Approx. Rs 12,200 / Piece(s)

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Official Analytical Methods

Approx. Rs 1,976 / Piece(s)

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Vanilla Book

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Approx. Price: Rs 8,300 / Piece(s)

Vanilla Book is a primary essence used in varieties of food items. Its beautiful fragrance gives the food elements a different dimension. An universal favorite ingredient in many food items such as ice cream, cake and much more. This book deals with many interesting topics. It is informative and at the same time it is quite interesting to read as you can gather more information about the application of vanilla ingredient.

Features:

Easy to understand

Visually appealing

Available at affordable prices

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Lipid Analysis in Oils and Fats

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Approx. Price: Rs 9,600 / Piece

Lipid Analysis in Oils and Fats:

Hamilton, R.J. (Ed.)

386 pages:

This book focuses on the developments in the field of lipid analysis, providing an up-to-date review of the analytical techniques available to chemists and technologists to identify complex molecules. The requisite theoretical background will be provided for individual techniques, together with their strengths and weaknesses, and a guide to the enormous range of commercial applications. It will be an invaluable reference source to all sectors of the oils and fats industry where accurate labeling of foods, food contamination and adulteration are issues of increasing interest and concern.

Mass Spectrometry/Tandem Mass Spectrometry with Use of Thermospray or Atmospheric Pressure Ionization

The Exploitation of Chemometric Methods in the Analysis of Spectroscopic

Data:

Application to Olive Oils

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The Alcohol Textbook

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Approx. Price: Rs 14,400 / Piece

TheAlcohol Textbook by WM Ingledew Et Al is to show how these processing disciplines are interwoven, and to provide a unique and valuable reference source for the beverage, fuel and industrial alcohol industries. The textbook is a valuable resource for both the European Alcohol School and the North American Alcohol School.

Bailey's Industrial Oil and Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.

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Methods of Analysis of Food Components and Additives, 2nd ED

Approx. Rs 10,950 / Piece(s)

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McCance and Widdowson's The Composition of Foods

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Approx. Price: Rs 14,400 / Piece(s)

McCance and Widdowson's The Composition of Foods Sixth Summary Edition provides authoritative and comprehensive nutrient data for over 1,200 of the most commonly consumed foods.

This new summary edition, which incorporates data from supplements published since the 4th and 5th editions, covers all food groups.

In addition to new and previously unpublished data, McCance and Widdowson's The Composition of Foods Sixth Summary Edition includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products. There are also new entries for many foods that have become popular in recent years, such as fresh pasta and creme fraiche.

McCance and Widdowson's The Composition of Foods Sixth Summary Edition remains an essential handbook for those who need to know the nutritional value of foods

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Ice Cream And Frozen Deserts

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Approx. Price: Rs 5,545 / Piece(s)

Ice Creamand Frozen Desserts:

A Commercial Guide to Production and Marketingby Malcolm Stogo

This book is a one-stop guide to one of the fastest growing sectors of the food industry.

Ice Cream and Frozen Desserts contains an abundance of how-to information, from writing business plans to puchasing equipment, from selecting a location to marketing the product. Additionally, the book includes 500 recipes using the continuous or batch method of production.

Ice Cream and Frozen Desserts covers how to:

Select the kind of frozen dessert business that's right for you

Plan, finance, start, and operate a manufacturing or retail frozen dessert business

Purchase, install, and use ice cream making and serving equipment

Determine which production method is right for you-continuous or batch

Food and Drink - Good Manufacturing Practice: A Guide to its

Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP6), 6th Edition

By Institute of Food Science and Technology, Louise ManningPaperback,278 pages January 2013

(GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are safe for the consumer and are consistently manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability – GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer’s liability and protect them from prosecution.

This 6th edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP.

The Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement.Food scientists in academic and industry environments will value its precision and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area.

Appendix I Defi nition of Some Terms Used in This GuideAppendix II Abbreviations Used in the GuideAppendix III Legislation and GuidanceAppendix IV Additional ReferencesAppendix V List of Organisations and Individuals from Whom Help, Information or Comment Has Been Received

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Ice Cream, 7th Ed.

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Approx. Price: Rs 6,300 / Piece

Goff, H Douglas, Hartel, Richard W

7th ed. 2013, XIII, 462 p. 128 illus., 75 illus. in color

The most comprehensive reference book on the technical and scientific aspects of frozen dairy desserts

Includes the latest research results

Updated information about international regulations on composition and labeling

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry.

This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

Handbook of Dairy Foods and Nutrition, 3rd Edition

Handbook of Dairy Foods and Nutrition, Third Edition continues to provide state-of-the-art information on dairy products and nutrition

Features:

Provides the latest research on dairy foods and nutrition

Includes an expanded chapter on dairy and selected cancers

Features a new chapter on dairy foods and weight management

Gives strategies to improve dairy intake for those with lactose intolerance

Contains chapters reviewed by nutrition and medical scientists

The handbook begins with a comprehensive overview of the nutritional content and benefits of milk and milk products including cheese and yogurt, and explains the effects of dairy intake on cardiovascular health and hypertension. It continues by providing the most up-to-date information on the relationship between dairy intake and colon, breast, and prostate cancers.

An entirely new chapter is devoted to addressing recent research about the role of dairy foods in weight management. It also contains chapters examining the evidentiary relationship between dairy intake and bone and dental health.

A full chapter addresses the condition of lactose digestion, distinguishing lactose intolerance from lactose maldigestion, as well as providing research-based strategies to improve milk tolerance.

Contents

The Importance of Milk and Milk Products in the Diet

Nutrient Components of Milk and Milk Products

Nutrient Contribution of Milk and Milk Products

Recommendations to Include Milk and Milk Products in the Diet

Protecting the Quality of Milk and Other Dairy Foods

Kinds of Milk and Milk Products

Dairy Foods and Cardiovascular Health

Contribution of Milk and Milk Products to Fat, Saturated Fat, and Cholesterol Intake

Dairy Nutrients, Dairy Foods, and Coronary Heart Disease

Efficacy and Safety of Low-Fat, Low-Saturated Fat Diets

Dairy Foods and Hypertension

Dietary Patterns Including Dairy Foods and Blood Pressure

Dairy Food Nutrients and Blood Pressure

Other Lifestyle Modifications

Comprehensive Lifestyle Modifications and Blood Pressure: Putting It All Together

Dairy Foods and Cancer

Dairy Foods, Calcium, Vitamin D, and Prevention of Colon Cancer

Dairy Foods and Breast Cancer

Dairy Foods and Prostate Cancer

Dairy-Food Cultures and Cancer

Other Protective Components in Dairy Foods

Dairy Foods and Bone Health

Bone Basics

Risk Factors for Osteoporosis

Calcium, Dairy Products and Bone Health

Vitamin D and Bone Health

Protein and Bone Health

Additional Nutrients and Bone Health

The Dairy Advantage

Dairy Foods and Oral Health

Dental Caries and Tooth Enamel Erosion

Periodontal Disease

Dairy Foods and a Healthy Weight

Dairy Products and a Healthy Weight in Adults

Experimental Animal Studies

Potential Mechanisms

Dairy Products and Weight/Body Composition in Children and Adolescents

Lactose Digestion

Contribution of Dairy Foods to Health throughout the Life Cycle

Index

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Food Properties Handbook, 2nd Edition

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Approx. Price: Rs 5,275 / Piece(s)

Food Properties HandbookSecond editionedited by M. Shafiur Rahman

Food Properties Handbook benefits from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field.

In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservation, processing, storage, marketing, consumption, and even after consumption.

Food Properties Handbook clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method.

The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing.

Contents

Food Properties: An Overview

Water Activity Measurement Methods of Foods

Data and Models of Water Activity. I: Solutions and Liquid Foods

Data and Models of Water Activity. II: Solid Foods

Freezing Point: Measurement, Data, and Prediction

Prediction of Ice Content in Frozen Foods

Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements

Handbook of Functional Dairy Products

Contains contributions from renowned researchers and academics along with leading industrial scientists from major international dairy companies

Provides state-of-the-art information and references

Covers the product development process from ingredients to product launch

Handbook of Functional Dairy Products covers the development of functional dairy products from ingredients to product launch. It comprehensively covers key advances in the field, including innovative product introductions. The book also highlights the potential contribution that functional dairy products can play in the maintenance of health and the prevention of disease.

Contents

Opportunities for Health-Enhancing Functional Dairy Products

Caseinophosphopeptides and Calcium Bioavailability

Galacto-Oligosccharide-Enriched Dairy Product

Successful Probiotic Lactobacilli Strains: Food Applications

Successful Probiotic Bifidobacteria Strains: Food Applications

Conjugated Linoleic Acid

Milk-Derived Bioactive Peptides

Immunomodulatory Dairy Ingredients

Health-Potential of Whey Proteins and Derivatives

Overcoming Technological Hurdles in Dairy Products

Safety Evaluation of Functional Dairy Products

Development of a Health Claim Dossier for a Functional Dairy Products Index

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Advances in Dairy Ingredients

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Approx. Price: Rs 11,000 / Piece(s)

Advances in Dairy Ingredientsedited by Geoffrey W. Smithers

Advances in Dairy Ingredients addresses recent developments in the area of dairy ingredients and dairy technology.

Coverage includes:

understanding of the dairy system with successful commercial outcomes

recent advances in dairy ingredients that impact food product development

Micro-Facts: The Working Companion for Food Microbiologists

Microbiological safety of foods is of principal concern to the food industry. Thus, having a better understanding of the toxins produced, sources, growth and survival characteristics of organisms, and fundamental control measures is vital.

Micro-Facts has proved to be a useful ready reference for practicing food microbiologists and others concerned with ensuring the microbiological safety of foods. Micro-Facts 6th Edition is an invaluable tool for food microbiologists everywhere, as a source book of information relevant to the prevention of food-poisoning hazards worldwide.

As always the information remains topical and incorporates recent research in the field of food microbiology. Updates have been made to all existing sections, including:-Key pathogens;-HACCP;-Suppliers;-Useful websites and contact information for various food authorities.

The new edition also provides information on a number of different areas, which include:-A brand new pathogen - Enterobacter sakazakii associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotizing enterocolitis;-A new section on Food Spoilage Fungi, detailing their growth, survival, sources, toxins and control Spoilage yeast; Spoilage moulds; Toxin producing moulds – Penicillum, Aspergillus, Fusarium;-Additional chapter covering the Commission Regulation on the Microbiological Criteria for Foodstuffs (EC Regulation No. 2073/2005).

Serves as a handy reference of ingredients specifications and process operating conditions

SummaryProviding a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.

The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment.

Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidentlyCOMMUNICATE WITH SUPPLIERS and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.